This entree combines local food Arctic Char & blueberries with hearty vegetables that can withstand a plane trip to the north. This is best made with freshly caught fish and blueberries picked from the tundra, but can be made with frozen fish and blueberries, for a taste of fleeting Arctic summer anytime of the year.

2 cups
fresh blueberries
from the tundra (or fresh/frozen from the store)

1/2
lemon
zest of

1 teaspoon
white sugar

1/2 cup
water

2 tablespoons
minced
red onions

1 teaspoon
butter

1 1/2 cup
aged
balsamic vinegar

1 teaspoon
salt

1 teaspoon
ground pepper

3/4 cups
cold butter
cubed

2
lemons
for garnish

Method

1.) Mix garlic and onion in a small bowl. Season inside and outside of fish with salt and pepper. Place onion & garlic mixture into the cavity of the fish. Wrap fish in tin foil. Place on a heavy-gauge cooking sheet in preheated oven at 350 degrees F for ~50 minutes. (Hint: The fish is cooked when it readily springs back when gentle pressure is applied. Be careful not to overcook.) 2.) Place sweet potato, zucchini, carrots and onions in a 9x13 baking dish. Drizzle with olive oil. Stir. Sprinkle with rosemary. Bake for ~ 45 minutes at 350 degrees F, until carrots are soft when tested with a knife. 3.) While fish and vegetables are cooking, prepare blueberry balsamic sauce. Blueberry Balsamic Sauce: 4) Place 1 cup blueberries, lemon zest, sugar, water and minced red onion in a small saucepan. Bring to a boil and stir. Simmer until blueberries are broken apart and sauce is thick, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Strain mixture through a mesh strainer, collecting the liquid in a dish. Use a spoon to push remaining liquid through the strainer. Discard blueberry skin mixture. Keep reserved blueberry sauce warm. 5) In a medium saucepan, bring balsamic vinegar and 1 tsp. butter to a boil, stirring frequently. Continue to boil until liquid has thickened and reduced by approximately ½, about 10 minutes. (Hint: To tell when sauce is thick, drag a wooden spoon through the sauce on the bottom of the pan. You should see the bottom of the pan for a few seconds.) Add cubed butter (1 cube at a time) whisking vigorously until sauce is smooth and glossy, and you can no longer see the butter. 6) Add reserved blueberry sauce and remaining 1 cup whole blueberries (at room temperature) to the balsamic vinegar mixture. Stir until whole blueberries are warmed through, about 2 minutes. Serve sauce immediately, drizzled on fish, or on the side. Serving tips: You can serve this fish family style at the table. Lay the fish on a large platter. To cut the fish, remove skin (or keep on) and cut desired size portions just to the backbone. After you remove the fish from the top half, the backbone will peel away easily, with most bones attached to access the bottom half of the fish. Save the tail for kids, as this tender part of this fish has no small bones. Garnish with generous lemon wedges.

Cider-Braised Chicken Thighs with Smashed Potatoes

Bone-in skin-on chicken thighs are a bargain at the grocery store, plus they're so much juicier than boneless thighs or breasts. Look for smaller thighs to ensure they cook quickly; if they're on the larger side, they may need a few extra minutes.

Method

Chicken: Sprinkle chicken with 1/4 tsp each of the salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium-high heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to plate. Set aside.

In same pan, heat half of the remaining oil over medium-high heat; cook apples, turning once, until golden, about 2 minutes. Transfer to separate plate. Set aside.

Stir in broth, mustard and remaining salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 18 minutes.

Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.

Method

In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.

In food processor, pulse clementines until finely chopped.

In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.

In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.